Beef Mostaccioli

From an old magazine.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs beef chuck, cut into 1 -inch pieces
• 2  tablespoons flour
• 2  teaspoons paprika
• 1 -1 1⁄2 teaspoon chili powder
• 1 1⁄2 teaspoons salt
• 1⁄4 teaspoon pepper
• 2  tablespoons  vegetable oil
• 16  ounces tomatoes
• 3  carrots, sliced lengthwise and crosswise
• 2  cups water
• 1  cup onion, coarsely chopped
• 1  cup celery, sliced
• 1 1⁄2 cups mostaccioli pasta, uncooked
• 1⁄2 teaspoon salt

Directions

1. Coat meat with a mixture of the flour, paprika, chili powder and 1 1/2 teaspoons salt, and pepper.
2. In skillet, brown meat in oil.
3. Stir in tomatoes; add carrots.
4. Cover and cook over low heat for 30 minutes.
5. Add water, onion, celery, mostacciola and the 1/2 teaspoon salt.
6. Bring to boiling.
7. Pour into a 3-quart casserole.
8. Cover.
9. Bake in a 350°F oven, stirring occasionally for 1 hour or until vegetables and meat are tender.